When I racked this over to secondary last week it was down to 1.008 (from 1.060). I noticed today that there was still some activity in the secondary today. Can't wait to see where this beer ends up.
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Another vote for Nottingham.
I just tapped a Mild done on Wyeast 1728. Highly suggest it for 2nd run. Yum
I've used the Workhorse yeast so far in an imperial Stout OG 1.110. It stopped at 1.032. It seems slightly sweet but not bad. I started a maibock on Sunday with the Bohemian Lager yeast. I still don't see any krausen on it. I rehydrated and pitched 3 sachets. The verdict is still out on this one for me.
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Here's what I used:
Min. Attenuation: 85%
Max. Attenuation 95%
(yes you read that right This is the only yeast I have used that got to a Final Gravity of 1.000)
Min. Temperature 64*
Max. Temperature 80*
I was wondering if anyone had ever attached a small paddle to a motor to sit over the top of the kettle and stir/form a whirlpool while chilling?
I've kicked an idea like that around in my head from time to time. Need to address issues like avoiding aeration when it's still too hot, making sure no 'motor goop' (lubricants, etc.) drips into the wort, etc. Never have gotten around to actually doing anything, though.
QuoteThat looks awesome! I'm also curious about the stone box.
Me too. Did you contruct it? What kind of rock? How is it sealed?
That is very cool! Is that fermentor tiled? What yeast are you using? Very cool picture. I remember a tiled, open fermentor build similar to that from BYO years ago.
I had to recheck the title of the thread to make sure it wasn't dessert!
Lid or no lid?